I’ve recently said cheerio to public transport and I can now be labelled a car owner. I love my little blue car, so much so I’ve nicknamed him Kris – after the Hindu god Krishna (who’s traditionally depicted with blue skin).

My car is perfect to nip around in and I wonder how I ever survived without Kris. I don’t understand why people get road rage. Yes, perhaps sitting in endless traffic can feel frustrating, but it doesn’t stress me out. In such situations, I simply relax by turning on the car stereo and revel in this “me” time.

Just this week I finally found the courage to drive on the M4. On the drive back home, it was early evening and the sun was starting to set. It was a glorious view and an almost purple tinge stained the skyline.

This sight had reminded me of the deliciousness of deep purple aubergines.

Aubergines come in various sizes and cook pretty quickly. Today’s recipe uses smaller rounder aubergines (four inches long), which are easily available at Asian grocers. These smaller aubergines are sensational when stuffed with flavoursome spices, and will certainly drive your tastebuds crazy!

Spicy stuffed aubergines

Ingredients

7 small aubergines

100g dry roasted peanuts

1 large onion, diced

2 tbsp sesame seeds

2 tsp desiccated coconut

½ tsp garam masala

1 glove garlic

½ inch ginger slice

½ tsp chilli powder (optional)

½ tsp cumin powder

½ tsp coriander powder

¼ tsp turmeric powder

4 curry leaves

½ tsp salt

½ tsp mustard seeds

2 tsp tomato puree

100ml water

2 tbsp cooking oil (x2)

Handful chopped fresh coriander

Method

In a non-stick frying pan add the desiccated coconut and sesame seeds. Dry roast them until they turn light brown and keep aside in a bowl. Using the same frying pan, add the oil and place over a high flame.

Put in the onions and fry them until they turn golden.

Reduce the heat to low and add the garam masala, cumin, chilli, coriander, turmeric. Fry these spices for 20 seconds, then remove the pan from the heat.